Keyphrase: Asian One-Pot Chicken and Rice
This Asian One-Pot Chicken and Rice is a weeknight dinner hero—fluffy jasmine rice, tender chicken, and colorful veggies all cooked together in a savory, umami-rich sauce. It’s easy, comforting, and packed with flavor, making it perfect for busy families or anyone craving a satisfying meal with minimal cleanup. Garnished with green onions and sesame seeds, this dish is as beautiful as it is delicious!
Ingredients
- 1.5 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 cups jasmine or long-grain white rice, rinsed
- 3 cups low-sodium chicken broth
- 2 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp oyster sauce (optional, for extra umami)
- 1 tbsp fresh ginger, minced
- 4 cloves garlic, minced
- 1 medium onion, diced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 red bell pepper, diced
- 2 green onions, sliced (for garnish)
- 1 tbsp vegetable oil
- 1 tsp salt (adjust to taste)
- 1/2 tsp white pepper
- 1/2 tsp ground black pepper
- 1 tbsp sesame seeds (for garnish)
Instructions
- Prep the Chicken: Season chicken pieces with a pinch of salt and pepper.
- Sauté Aromatics: In a large, deep skillet or Dutch oven, heat vegetable oil and sesame oil over medium-high heat. Add onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant.
- Brown the Chicken: Add chicken pieces to the pan. Cook for 4–5 minutes, stirring occasionally, until lightly browned on all sides.
- Add Vegetables: Stir in carrots and bell pepper. Cook for another 2–3 minutes.
- Add Rice and Sauces: Add rinsed rice to the pan. Stir to coat the rice in the oil and aromatics. Pour in chicken broth, soy sauce, and oyster sauce (if using). Stir well and bring to a gentle boil.
- Simmer: Reduce heat to low, cover, and simmer for 18–20 minutes, or until rice is tender and liquid is absorbed. Avoid lifting the lid during cooking.
- Finish with Peas: Remove lid, scatter frozen peas over the top, and cover again. Let sit off the heat for 5 minutes to steam the peas.
- Fluff and Serve: Fluff rice with a fork. Garnish with green onions and sesame seeds. Serve hot!
Tips
- Swap in other veggies like snap peas or baby corn for variety.
- For extra flavor, add a splash of rice vinegar or a squeeze of lemon before serving.
- Leftovers keep well in the fridge for up to 3 days.
FAQ
- Can I use brown rice? Yes, but increase the broth and cooking time as brown rice takes longer to cook.
- Can I make this vegetarian? Substitute tofu for chicken and use vegetable broth.
Looking for more Asian-inspired recipes? Check out our Asian Recipes collection!
